Christmas!

So Christmas is coming! Okay, I know. For most of you shopping won't begin until after Thanksgiving so the idea of turning on some Christmas music and jamming out while coming up with creative ideas for your family is not on your list of things to do today. I, on the other hand, am faced with a very serious dilemma.

It all started back in elementary school. I am not entirely sure how old I was, probably about 9, but I started a tradition where I would make every member of my family a Christmas present. Some years I have bought presents as well (especially for the kids), while other years I relied entirely on handmade gifts.

Last year was a struggle. Now that I have two families to make gifts for I have a total of 20 people to make gifts for. That doesn't include extended family members. Just the siblings, nieces and nephews, grandparents, and great-grandparents (the ones that are really close to us). It took a LOOONG time, a lot of effort, and quite a bit of money to make all those presents last year. This year I have to factor in my own child in the mix.

So what do I do? Do I give up on my tradition of making Christmas presents for everyone, even though it is part of the reason that I love Christmas? Do I just select some people to make presents for? Do I try to come up with presents that are less complicated? And if I come up with things that are less complicated, than what do I do? How do I craft when I have a little one who demands my attention? How exactly do I handle Christmas with so many people to adorn with love? And how do I get it all from Delaware to Arizona (we are going back the beginning of December but will be traveling with the baby and I will be a good 6 ish months pregnant)?

There's my dilemma.

Betty Crocker Coffee Cake Recipe Altered

I took one of our "family" recipes (that mom got out of a Betty Crocker cookbook) and altered it some tonight. This was one of my favorite breakfasts growing up. We could look forward to the house smelling like cinnamon and brown sugar melting in the oven many Sunday mornings. As much as I love the original, I wanted to make it healthier. The altered version still has a lot of sugar in it and I am not sure that I like the way the Splenda tastes in it (I have only cooked with Splenda one other time) but I still think it turned out pretty well. I'm not sure where I would cut out more sugar. Probably the applesauce. The brown sugar is essential, although I have heard that there is a Splenda version of that. I don't know how good it is though. Anyway, here's what I came up with. (The things in parenthesis are what I altered the recipe to include. The directions are in my own awkward words.)

¼ cup oil (cinnamon applesauce)

1 egg

½ cup milk (fat free)

1 ½ cup flour  (4 tbsp wheat germ, ¾ cup white flour, ½ cup whole wheat flour)

¾ cup sugar (splenda)

2 tsp baking powder

½ tsp salt

(2 apples, green, finely cut)

Mix the wet ingredients together in one bowl and the dry ingredients in another. Add dry mixture to the wet mixture. Add the apple and stir until mixed and all the dry ingredients are moistened.

¼ cup brown sugar

1 tbsp flour (whole wheat)

1 tsp cinnamon

1 tbsp melted butter (Smart Balance margarine)

Mix ingredients together to create a crumble. Sprinkle on top of the cake. Bake in the oven at 375° for 25 minutes.

Nutrition Facts:

1 Serving: (8 servings total) (for the altered version)

Calories: 145

Fat: 7

Sat: .4
Trans: 0

Chol: 27

Carb: 29

Fiber: 3

Sugar: 12

Sodium: 268

Protein: 5

Potassium: 68

Iron: 6%

Vit A: 2%

Vit E: 5%

Vit D: 4%

Calcium: 4%

Vit C: 9%

Vit B12: 2%

Vit B6: 2%

Thiamin: 3%

Phosphorus: 5%

Magnesium: 2%

Zinc: 2%

Riboflavin: 1%

Lyndsey's story

Here's the beginning of a story that I started last night in my head when I was trying to sleep. I don't claim that it is very good. I don't know. Its been too long since I've done any creative writing. But here is the beginning of a story that is not based on my life necessarily but on the lives of several people I know combined, along with what I imagine it would be like for someone in a different socio-economic group. It has flaws. I know that. So criticize if you would like but remember that it is rough and I haven't edited it at all.

Lying in her bed next to him Lyndsey couldn’t help but worry that he would leave her. She worried that he, like all the men in her life, would pack his bags and walk out the door. How could she separate herself, her current life, from this fear, from her past?  Her baby slept soundly just a few feet away in his bassinet. He was the love of her life. Sure, she loved the man that was lying in bed next to her, but the baby, he loved her in a way that no one ever had before or ever would again. He was the only person in the world who depended on her for everything, all the time.

It was hard not to remember the first man who walked out of her life. She could remember coming home from school and finding that her whole world was about to be turned upside down.

A ten year old is dealing with a lot of changes. Fifth grade means that middle school is just around the corner. Boys are just starting to be something to really be interested in. Puberty is about to start, but childhood is still a part of reality. There is a desire to be a teenager and yet a longing to hold onto the childhood that you are working on leaving. It is challenging enough being a ten year old without the added stresses of your world being turned upside down.

But that’s what happened to Lyndsey.

Lyndsey grew up in a well-to-do neighborhood. Her mother was an interior decorator and her father was a popular businessman. The school that Lyndsey attended was filled with students whose parents also were well to do. Many of the mothers held high-powered careers or were stay-at-home moms who hired nannys to take care of their children so that they could go to meetings and social clubs during the day. The fathers were often absent because they were busy with their careers as well. Many were businessmen, owned their own corporations, were lawyers, doctors, or simply inherited a large sum of money.

The school that Lyndsey attended was intended for the elite.  It was a newly renovated building with high security that was designed in a way that didn’t make the family feel as though the security was infringing upon them. It did not feel like a prison like the school down the road did, with its high security fence, name badges, and rent-a-cop that stood in front of the school. No, Lyndsey’s school was designed with the highest technological advances so that the families knew their children were secure but the children were not aware of the security measures.

Lyndsey’s school was also outfitted with the latest technology. There was a computer for each student in every classroom. There were new textbooks provided every year. The library was outfitted with a large number of the latest and greatest fiction, as well as every nonfiction and classic book that was worth its weight. The gym was filled with high tech equipment and the best PE teacher around. The music room was outfitted with a grand piano, a slew of instruments, new music and a music teacher who had studied in NYC at one of the top music schools. There was also an art teacher who had the best supplies and had been a professional artist, with his own art gallery, before becoming an elementary school teacher.

The playground was also new and up to date. It had all the children’s favorites and no expense was spared to make sure that it was the greatest place any kid could ask for.

Every child was also required to attend etiquette classes. These were essential to such a high-class society. It was important for children like Lyndsey to know how to fit into the society in which she belonged. She, and her peers, needed to know how to fit in when attending a social club and needed to begin preparation for their cotillion balls. They also needed to learn the proper dance steps in order to be accepted at any event that might occur.

Lyndsey had a full plate as a child. Her day was filled to the brim. She began her mornings at 5 am with a small breakfast and a large glass of water. By 6 am she was shuttled to her ballet class. Here she spent the next hour learning the techniques that she needed to be graceful and light. It was not in her best interest to pursue a career in ballet, but it was desired for a young girl to have the pose that ballet offered.

At 7 am Lyndsey was home again to shower and eat another small meal. By 8 she was out the door again and headed to school. School began promptly at 8:30 am. Her day was then filled with a variety of classes.

First, school began in their main classrooms where the students learned math, English, and social studies. After a grueling morning of such studies the children were then escorted to PE. After PE they were promptly delivered to the cafeteria where they were fed some of the best delicacies, delivered from the various restaurants in the area. This too was a small meal, as the children were expected to keep a delicate form.

After lunch the children attended art, followed by music. By 2 pm they were back in their main classrooms to finish the day with science, geography, and to collect their homework for the night. At 3:30 pm their afternoon activities began.

Many of the children attended afternoon social club. This was where extra time was spent on preparing for the cotillion. Every child knew that one day they would enter society in a cotillion and it was important to be as prepared as possible. Some children had coaches that prepared them on an individual basis.

Lyndsey was one of those. She left the school at 3:30 to meet with her coach at 4:00 pm. After two more hours of dance, and etiquette Lyndsey was shuttled back to her house. There she was met with a dinner that consisted primarily of a salad and a small piece of protein. Dinner was some fruit. Many nights Lyndsey ate by herself as her parents were still working.

After dinner Lyndsey returned to her studies. For the next two hours she would do her homework and prepare for the next day. By 9 pm she was dressed and ready for bed, a new day ahead of her.

Day after day Lyndsey awoke knowing what her day would consist of. Her weekends were just as filled. Parties, social events, rehearsals; the events never ended. It was rare that she spent much time with either parent but it was her mother that she saw the most. She was the one who took the time to eat a meal with Lyndsey at least once a week. Some weeks she would even ride to school with Lyndsey. She was also the only parent who would show up to Lyndsey’s performances.

Lyndsey was used to her dad being gone. It was no surprise for her to come home and find that he had left for yet another business trip in Japan, NY, or some other large city that was many miles away. But it was a surprise to come home and find her composed mother sitting on the stairs, mascara running, as she cried into a tissue.

Black beans and Rice

Here's another recipe that I wanted to share with you guys earlier this week but never got a chance. I have this cute little munchkin that goes by the name of Sherwood who likes to occupy my time. :)

This is my black bean and rice recipe (with chicken that can easily be omitted). I made it two weeks ago and really enjoyed it. Aaron wasn't too thrilled with it. He wanted it to be spicier. So this time I added jalepanos. I think I preferred it without the jalepanos but it was good with them as well. Its up to you. Without them it is a bit sweet. With them it has a bit of a kick.

Ingredients:

1/2 cup of black beans (plus water)
1 cup of rice
2 1/2 cups mixed of chicken broth, juice from canned tomatoes, and juice from canned corn (add water if necessary to get the full amount)
2 jalepanos, finely diced
9 ozs of chicken breasts (I used two chicken breasts which equaled 9 ozs. A little less or a little more wouldn't hurt the recipe.)
1 can of diced tomatoes, no salt added (use juice above)
1 can corn, no salt added (use salt above)
Garlic powder
Onion powder
Cumin
Chili powder

1. Rinse beans to remove any little debris that might have been missed in the factory. Use a medium saucepan to cook the beans in. Place beans in the saucepan, add water (to cover the beans plus some).
2. Bring the beans to a rolling boil. Once the beans are boiling, turn down the heat to a low-medium, partially cover the pan, and allow to simmer while preparing the rest of the meal. Check on the beans periodically, making sure that there is still adequate water. If the water levels have gotten low, add more water. You want the beans to be soft.
3. In a large saucepan mix the chicken broth, tomato juice, and corn juice (and water, if necessary). Add the diced jalepanos, and a dash of each seasoning. Bring the liquid to a boil. Add the rice. DO NOT COVER. Allow the rice to cook uncovered for around 20 minutes.
4. While the rice is cooking prepare the chicken. Add the seasonings to both sides of the chicken breasts, leaving them to sit for a few minutes so that the seasonings can soak in. Then cut the chicken into bite sized pieces.
5. Take a large skillet and heat a spray oil in it (I use olive oil spray which adds no calories or fat). When the skillet is hot add the chicken. Allow the chicken to cook thoroughly.
6. Once the rice has cooked 20 minutes, add the tomatoes and corn. Stir. Allow the rice to cook another 10 minutes (or more depending on how done the rice is, I find it varies). Add more water if necessary.
7. Don't forget to check on the beans! Drain the beans when they are done, discarding the liquid.
8. When the beans are soft (check 5 to see if the whole pot is done), the chicken is cooked, and the rice is tender, mix it all together in the saucepan you cooked the rice in (or another pan if it isn't big enough). Serve.

This made three very large servings. It could easily be broken down into six servings. I will give you the nutrition information for 6 servings, based upon using the exact ingredients I used. If you use tomatoes or corn with salt it will add quite a bit of sodium. If you add salt, that too will add sodium. Adding or subtracting chicken will also change the nutrition facts. Just be aware of these things if you alter it.

Nutrition Information

Calories: 191
Fat: 2
Saturated Fat: Less than 1
Trans Fat: Less than 1
Cholesterol: 24.5 (mostly from the chicken)
Sodium: 46
Potassium: 502.6 (this is a good thing!)
Carbohydrates: 25.7
Fiber: 6
Sugar: 11
Protein: 16
Vitamin A: 308
Calcium: 31
Vitamin C: 12.5
Iron: less than 1

As you can see it is a pretty healthy and complete meal. Hope you enjoy!

Classic Tuna Noodle Casserole | StarKist

This post is from Wednesday. Never got a chance to finish it up. So here it is in its finality.

Tried this recipe today with some alterations. Classic Tuna Noodle Casserole | StarKist

I thought it was delicious. Aaron wasn't so sure but he had never had tuna casserole before. My biggest goal was to find something that was healthy and didn't require cheese. Most tuna casseroles that I have had in the past had a lot of cheese in them. This was a good alternative. I didn't even miss the cheese!

Here's how I altered it:

2 can of Starkist Light Chunk Tuna in water, drained and rinsed (to remove as much salt as possible)
3 cups of frozen mixed veggies (I used a stir fry one that I had on hand)
1/2 can of milk (using the soup can)
1 oz tortilla chips (I used this instead of crackers because it was what I had but would skip it next time)
4 oz whole wheat elbow macaroni
1 can of Cream of Mushroom soup (I used the Heart Healthy type which had 50% less sodium)
Garlic powder
Italian seasoning

I pretty much followed the recipe directions but here it is in case you don't want to go to the link.

1. Preheat oven to 375 degrees.
2. Cook noodles according to package directions. In the last two minutes (or so) add the frozen vegetables to the pasta. Drain when done. (Don't worry about the pasta being 100% cooked because it does cook some in the oven but you do want it to be relatively soft.)
3. In another bowl mix together the tuna, soup, milk, and seasonings.
4. Use a 8x8 casserole dish to transfer the ingredients. Pour in part of the soup ingredients, add pasta, and mix. Then pour in the rest of the soup ingredients and combine again. You want it to be mixed well. (I did this instead of using a large bowl to mix it in. Saved dishes.)
5. Bake for 15 minutes. Add the chips (if you want them) and then cook for another 5-10 minutes until it is hot all the way through.

I would say that it feeds about 4 people. That makes for decent sized servings. You don't have to worry about it being the only dish because it includes calcium, protein, fiber, and veggies all in one dish! Its very healthy and wonderfully delicious. I think about half of it made for around 380 calories when I figured it all out. It varies depending on your actual ingredients though.

 Hope you try it and find it as delicious as I did!

Pregnant? Again?

I know it only borders on the concept of this blog, but I couldn't think of a better way to announce our exciting news.

Almost 11 weeks ago I gave birth to a beautiful baby boy. He is the joy of my life (along with my wonderful husband). I am so blessed to have been given him by God. He has provided me with love in a way that no other person possibly could. Unconditional love with simple expectations of being fed, loved, and changed (and he wouldn't even care about the being changed part).

The last week of July I started spotting. I was excited because I thought it meant that my body had returned to its normal "girly" rituals. I had cramped a few weeks before that and had been concerned that we had managed to get pregnant right after our postpartum check up.

But the spotting didn't result in anything. There was just a little and it lasted a couple days and then was gone. I also started getting nauseous every night at 11 pm. I knew that it could be because I was sick and have nothing to do with anything but I was afraid that it was more than that.

That Friday I was supposed to go in to have an MRI to check out my liver and make sure that it was okay. I had tested high on my enzyme levels. Being afraid that I was pregnant and worried about what the MRI would do to the fetus, I asked Aaron to pick me up a pregnancy test when he went to the store to get me some meds for my cold.

I was shaking when I took the first test. I didn't know what to think or expect. I couldn't even stay in the room while the time passed because I was too freaked out about it. I knew the line was pink before I returned to the bathroom. It was faint. Very faint. But checking the instructions it said that faint still meant positive. There was one more test in the box and I decided to take it in the morning.

I couldn't sleep. I stayed up and researched home pregnancy tests and whether it was even possible to get false positives and whether a faint line really meant that it was a positive. Everything told me that, yes, faint or not, I was pregnant. I couldn't wait much longer to take the other test, so after feeding Sherwood I went ahead and took the second one. Sure enough, it was positive as well!

The bottom one was the first one that I took. Notice how light it is.

I was really shaking at this point. I wanted to go wake Aaron up but knew this wasn't a good idea since he had to go to work the next day. So I let him sleep until his alarm went off and then I bombarded him with the news.

The next morning was Friday and the day of my MRI. I wasn't sure what they would want to do with me so I went ahead and showed up for my appointment. They, of course, couldn't do the MRI unless my OB/GYN says that the need for the MRI is more important than the possible risk to the fetus. 

Later that afternoon I went in to the clinic on base to have my blood tested and to make sure that I really was pregnant. Less than an hour later I got a call from the nurse confirming that it was positive. 

I've gotten a variety of negative comments from people. People who are shocked. People who think we are irresponsible because we did not use birth control. I won't get into my beliefs on here. That's not what this website is for. I don't need any of your negativity if you have any. Although it will be a challenge in many ways to have children that are 10 months apart (or so) I am grateful that God chose to bless us with another little one. There are people who are struggling to have one child and for some reason God has blessed us with another. It may not be my timing, and it may not be perfect, but God has a purpose and I am trusting that He will provide.

Cooking

Lately cooking has been my creative media due to the fact that Sherwood occupies so much of my time. I've been experimenting with different seasonings that don't include salt, different ways to cook without oils (or minimal use of oils), including more veggies, and a variety of proteins.

Today I made a rice that was really yummy. The only problem is that I ended up adding a bit too much seasoning at the end so it was a bit too spicy. Here's how I did it. I made it for two large servings.

1/2 cup brown rice
2 tbsps each chili powder, cumin, garlic powder, onion powder (I added more at the end to enhance the seasoning. So adjust as your tastes require.)
3 small cloves of garlic, smashed
1/4 of a small white onion, minced
1 cup water
1/2 cup chicken broth (I used the left over broth from the burritos the other night)

1. Mix the rice, water, and chicken broth in a medium sized sauce pan. Add the seasonings, garlic, and onions.
2. Bring the rice to a rolling boil. After it reaches a rolling boil, lower to a simmer.
3. Let simmer (without a lid) for about 30 mins. Keep an eye on it in case it needs more liquid (occasionally the rice needs more liquid because of the evaporation rate). Test doneness after 30 mins. If it is not to your liking then continue cooking for an additional 5 minutes, adding time and water as necessary.

Later this week I will post a hummus recipe, and I will be posting a black beans and rice recipe. I am working on perfecting both. Hope you enjoy! :)

Two New Projects and a recipe

I have two new projects on the docket, both crocheting. The first is a scarf for Aaron that will hopefully fit regulations so that he can wear it when it gets really cold and he has to go to work. The other is an afghan. I'm excited to get working on them! My plan is to at least start Aaron's scarf tonight. I found a pattern for the afghan that I like, so hopefully tomorrow I will get some time to work on it. All depends on the little munchkin. ;)

Meanwhile I wanted to share with you my recipe for healthy refried beans (and for the shredded chicken) that I created tonight for our burrito dinner (complete with whole wheat tortillas, and chicken breasts minus the skin).

Refried beans:

1/2 cup of pinto beans, dried
1/2 cup of black beans, dried

Dash each of cumin, chili powder, garlic powder, onion powder (plus more to taste)

1 clove of garlic, smashed

1/2 of a jalepano (fresh from our garden), without the seeds or the center (to make it  less spicy)

Water
Olive oil
Frozen veggies (optional)

Cheese (I used 2% shredded Mexican cheese)


1. The first step is to rinse the beans. After rinsing the beans place in a saucepan that is big enough to hold them and about twice as much water. Also make sure that the pan has a lid that will fit.
2. Add water. (As stated above, use about twice as much water as beans, so in this case about 2 cups water. I just guesstimate on the actual amount.)
3. Add the seasonings, garlic, and jalepano to the water.
4. Bring the water to a rolling boil. Once it is boiling place the lid over the pot with a small amount open so that the steam can leave the pan and lower the heat to a low-medium.
5. Cook until the beans are soft. Try the "5 bean test" (from Anne Burrell on Food Network). Take 5 beans out of the pot (randomly) and test them to see how soft they are. Beans don't cook evenly so it is important to test more than just one. With two different kinds of beans, I suggest trying 5 of each type.
6. Now here comes the sneaky part that you can leave out if you want, but that didn't hurt the taste of the beans at all. Take some frozen veggies from your freezer (I chose one that had broccoli, cauliflower, and carrots in it). Microwave it with a little bit of water so that they are no longer frozen. Then pour them into a blender or a food processor and puree until they are a smooth consistency (I used a little bit of chicken broth from the chicken I was boiling, more on that later, to help with liquid and flavor). Pour into a bowl and set aside for the moment.
7. Drain the beans and reserve the liquid. Pour beans into the blender or food processor. With the blender you may need to use the bean "juice" to help blend the beans. Puree.
8. Add the veggie puree to the beans. Blend to a smooth consistency.
9. Heat some olive oil in a large pan. When the oil is hot, pour the beans into the pan. "Fry" the beans adding in cheese and any additional seasonings as desired.

The finished product looks something like this (its less yellowy and more of a brown color in person but the lighting was being tricky.)

It may take awhile to get the right consistency (how many times did I use that word in this recipe?) but it makes delicious, healthy beans. Aaron didn't have any idea that it had veggies even in it (he still doesn't know). They weren't very spicy because I am trying to watch my spice for heartburn purposes but they were still delicious. Feel free to experiment with the spice level. I also didn't add salt due to my heart issues. But some might like it with added salt.

Boiled Chicken:

1 chicken breast per person eating (choose small chicken breasts)

Dash of cumin, chili powder, onion powder, and garlic powder (same as above)
2 jalepanos, use the seeds and the inside, cut into big strips so they can be removed later (same as above)
3 medium cloves of garlic, smashed (same as above)
Water

1. Take the chicken breast, frozen, right out of the freezer and put into a pan big enough to hold the chicken and some water (this could be done in a crock pot as well if time is an issue but I don't like the mushy-ness that comes from the crock pot).
2. Sprinkle the chicken with the seasonings. You can do both sides if you desire. If you want you can let the seasonings sit on the chicken for a bit to help it soak in. Or you can just go to the next step because the water will be seasoned by the seasonings and that will flavor the chicken.
3. Cover the chicken, just barely, with water. Add the jalepanos, seeds, and garlic.
4. Bring to a roiling boil. After it reaches a roiling boil reduce heat to simmer. Allow to simmer until the chicken can easily be torn apart and most of the liquid is gone (how much liquid the chicken soaks up depends on how much you start out with).
5. Let cool. Shred the chicken in a bowl.
6. If there is a lot of liquid left in the pan, drain the majority of the water leaving just a couple of tablespoons in the pan. This would be the time to remove the garlic and jalepanos as well. (Save the broth. It can be used next time you cook chicken, in the beans, or any other way that you can think of. It is a delicious, spicy, chicken broth.)
7. Return the shredded chicken to the pan with the little bit of liquid left in it. On a low heat reheat and allow the rest of the liquid to soak into the chicken. When the majority of the liquid has soaked in and the chicken is hot again, pour back into the bowl and serve.

Here's what the shredded chicken looks like. It doesn't look spicy but I promise it has a kick to it, thanks to the jalepanos and seasonings.

The best way to serve these ingredients is on a whole wheat tortilla with a little bit of salsa (best if homemade) and a small amount of shredded cheese.

(Note: Our tortilla choices are limited here on the East Coast. If I was in Az, Nm, or Ca I would probably buy some "handmade" tortillas that are available at the various different Mexican stores. I would still look for the whole wheat though as they are, by far, the healthier choice. And although Pace salsa is relatively healthy, I try not to use as much of it due to the sodium content which is bad for the heart. Same with watching how much of the cheese I use.)

It does take me about two hours of cooking time to prepare this dinner but most of the cooking time I don't have to do anything because the beans and chicken are simply boiling away. Start the beans first because they definitely take the longest amount of time. All in all it is a delicious, homemade, heart friendly meal that is pretty simple to create. Enjoy! :)

Sherwood's announcements finished!

It took me awhile to get some time to get them finished but I was finally able to get pictures and finish Sherwood's announcements. They will be in the mail tomorrow. Here's how they turned out.